Join us for a hands-on empanada masterclass with Argentine king of the crimp, Pablo Lagrange.
Now at the helm of La Textil, Barcelona, Pablo’s CV is so impressive it sounds made up. Boragó, Noma, Relæ, Mugaritz, Tickets, Pakta (the list goes on). Since leaving Argentina in his late teens he’s made it his business to seek inspiration from some of the world’s most forward thinking chefs, but home is where the heart is and when you’re born and raised in Patagonia, nothing tastes like home quite like an empanada.
Empanadas are the bomb anyway, but Pablo being Pablo, his empanadas are genuinely *next level*. Crumbly pastry works of art that you almost don’t want to eat. Almost…
Taking a break from his residency for this Saturday lunchtime class, Pablo will reveal exactly how he does it, teaching guests how to roll their own dough, before making two kinds of empanada, accompanied by homemade chimichurri and criolla sauces. At the end, you’ll tuck into your own creations, with choripans fresh from the grill to have on the side, and a glass or two of full-bodied Argentine red.